JP2001069934A - Cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a cream usable as a topping of the surface of a drink such that the cream is floated on the surface of the drink even if the drink is a hto drink or a cold drink. SOLUTION: This cream contains a hydrocolloid gelling agent in a concentratin sufficient to form a fluid gel sheared following the formation. As a result, the cream can float on the surface of a drink, and simultaneously keeps the peculiar stability. The cream can keep the immiscible state with other liquid even if the liquid is hot or cold. The gelling agent has a concentration between 0.05-2 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

FIELD OF THE INVENTION The present invention relates to creams, and more particularly to creams that float on the surface of hot and cold beverages,
A cream that retains its inherent stability and remains immiscable with other liquids, whether hot or cold. The cream is particularly suitable for use in place of a conventional pouring cream.

[0002]

BACKGROUND OF THE INVENTION Fresh cream is often used as a topping for both hot and cold cakes, puddings, and desserts. Cream is likewise used as a topping on the surface of hot beverages, in particular on coffee liqueur. Ireland is famous for Irish or Gaelic coffee, which traditionally consists of an appropriate amount of Irish whiskey, sugar and dark black coffee, and the solution is stirred and slightly aerated heavy cream. Finish with. With the use of many types of spirits for mixing with coffee, many variants and combinations of this beverage currently exist,
There are brandy (French coffee) and vodka (Russian coffee) to name just a few. A common element in all such liqueur coffees is cream as a topping.

[0003] Liqueur coffee is characterized by a black layer of coffee and a cream-white layer on top of it. A very skilled bartender is needed to add the cream to the top of the beverage and not sink into the black coffee beneath. The true flavor of liqueur coffee is obtained by drinking dark coffee and liqueur through cream. In addition, appearance is important. The cream should not be mixed into the coffee,
Should be present as a separate layer. Ideally, there should be a black liquid with an almost white top or layer on top. In order for the cream to float, it must be slightly aerated and therefore whipped. However, the shelf life of the cream is very short. Often the cream sinks into the coffee, destroying the color and concept of this traditional beverage. If the cream is over-whipped, for example, from a storage can, often used for liqueur coffee, the cream is too hard, destroying the essence of drinking coffee through the cream, and hard creams It descends rapidly into the coffee beneath, resulting in an unpleasant beverage anyway, and additionally fails to provide the desired taste.

[0004] A further non-ideal feature of creams is that when used on the surface of hot beverages such as coffee, the cream melts due to the high temperatures. The characteristics of the melted cream are not quite similar to those of a fresh cream from the refrigerator. The cream flows easily and does not have the same flavor as before melting.

[0005] Creams with excellent taste and sensory feel are as high in saturated fats as in various delicious foods.
Frequent intake of saturated fat has been shown to be involved in the development of degenerative diseases including cardiovascular disease, cancer, diabetes, multiple sclerosis (MS) and many others. Therefore, it is not now wise to take too much saturated fat. Therefore, frequent consumption of cream as a topping in beverages and desserts is not currently widely accepted where health concerns are concerned. It would therefore be advantageous to provide a low fat cream topping.

In the present specification, unless otherwise specified.
The term cream refers to an emulsion of fat globules wrapped in protein or has the sensual mouthfeel of a natural cream, and may include fat substitutes for milk, proteins, emulsifiers and stabilizers Refers to a cream substitute.

The term "fluid gel" refers to a gel that has been sheared after solidification or during the solidification process. The term "milk fat" refers to fats that are characteristic of milk.

[0008] "Fluid gelling agen
The term "t)" refers to an active ingredient which, when mixed with water at a concentration sufficient to form a solid gel, can subsequently shear to form a fluid gel.

[0009]

SUMMARY OF THE INVENTION The present invention provides that the cream contains a fluid gelling agent and that the fluid gelling agent is at a concentration sufficient to form a solid gel that is sheared following formation. And a cream characterized by the following.

The advantage of having a fluid gel present in combination with the cream is that it forms a matrix and effectively encapsulates fat inside the cream. This has the effect of giving the specific gravity properties of fat to the gel and allowing the cream to float on the surface of both hot and cold beverages.

Surprisingly, the present cream, which contains a matrix formed around fat, does not melt when carefully poured over hot beverages. The formed matrix encapsulates the fat inside and protects the fat from the heat of hot beverages. In addition, the matrix also has a specific gelling point, which is lower than the temperature of the hot beverage, due to the formation of a complex between the gelling agent and the cream or milk protein that confers heat resistance. Protect the agent from melting.

In a preferred embodiment, the concentration of the gelling agent present is more than 0.05% by weight and not more than 2%, ideally this concentration is more than 0.15% by weight and Not more than 3% by weight.

There is a minimum concentration of gelling agent required. In one embodiment, the gelling agent is a hydrocolloid gelling agent. In another embodiment, the gelling agent is from the group comprising gellan gum; pectin; agarose; carrageenan; locust bean gum; agar; and other hydrocolloids or combinations of hydrocolloids that form stable fluid gels. Selected. The use of hydrocolloid gelling agents is advantageous because it produces a successfully stable fluid gel.

In a preferred embodiment of the invention, the fat content does not exceed 10% by weight, preferably more than 10%,
Most preferably 18-40%, ideally 22-40%
30%.

The presence of a matrix that encapsulates fat allows for high levels of fat. This also makes it possible to reduce fats to low levels without affecting the sensory or mouthfeel quality of the cream.

In a particularly preferred embodiment, the fluid gelling agent is heat-resistant or forms a complex with the cream or milk protein that provides the heat resistance. This gives the previously discussed property of allowing the cream to float on the surface of the hot liquid without melting.

In another embodiment of the present invention, no emulsifier is required.

[0018]

BRIEF DESCRIPTION OF THE DRAWINGS The invention will be more clearly understood by reference to the following description and examples, given by way of example.

The cream is made in two separate operations or parts. In the first part, the gelling solution is made separately from the rest of the product and added as a hot liquid to the rest of the solution, followed by a UHT heat treatment or pasteurization. The second part involves mixing and heating the ingredients to form the base of the cream.

A gelling agent is defined as a substance capable of converting water from a flowable liquid to a gel or a solid. Fluid gels are gels that can be poured. Examples of gelling agents are gellan gum, agar, gelatin, starch, pectin, carrageenan, agarose, to name just a few.
Dextran, ramzan gum, xanthan gum, welan gum, locust bean gum, tamarind gum, guar gum, and methylcellulose. A preferred gelling agent for use in the present invention is gellan gum,
Other materials may be used. Gellan gum is considered heat resistant because of its melting point above 80 ° C.

Gellan gum is a multifunctional gelling, texturising, stabilizing, film-forming and suspending agent, the properties of which are numerous in the industrial production of food and other products. To provide the benefits. Gellan gum as an industrial product is a low acyl product sold under the trademark KELCOGEL®. To form a gel, gellan gum is first hydrated,
Next, a gel must be formed. Gellan gum forms a gel with almost all ions and forms a gel with divalent ions that have a much stronger affinity than monovalent ions. Since the presence of ions prevents hydration, the ions must be removed from the aqueous environment to achieve gellan gum hydration. A convenient way to do this is to use a sequestering or ion-removing agent such as sodium citrate, which removes the ions and establishes an equilibrium. Gellan gum hydration involves dispersing the gum in deionized water without a sequestering agent,
It is easily achieved by heating to at least 70 ° C.
Ions such as sodium or calcium are then added to the hot solution, which is allowed to gel by cooling.
Fluid gels are typically formed by agitating the gel mixture during the cooling cycle and interfering with the normal gel formation process. Fluid gels may also be made by breaking and shearing after the gel has solidified. Typically 0.04-0.3
Very low levels of gellan gum in the% range produce fluid gels. Gellan gum is a fluid gelling agent. In the case of fluid gels made with substances other than gellan gum, such as fluid gels made with agar or carrageenan, the gel does not require ion removal to hydrate. Thus, the cream can be made using a powdered gel added with other dry ingredients added at the beginning of the manufacturing procedure.

The present cream, which uses gellan gum to produce a fluid gel, is made in two separate operations or processes, as described above. In the first part, the first part, the gellan solution is made separately from the other parts of the product and added as a hot liquid to the other parts of the solution, followed by homogenization. The second part involves the addition of other components and heating.

In the present invention, in order to prepare a gelling solution, first, sodium citrate and then gellan powder are added to water. The mixture must be stirred while heating to 80 ° C. to ensure solubilization and activation of the gellan gum. Gellan solutions may also be prepared by adding gellan powder to deionized water without adding a sequestering agent and heating to a temperature above 70 ° C.

As mentioned above, the second part involves mixing and heating the ingredients to form the base of the present cream. The components consist of fat, water and emulsifier. The general procedure is as follows: A fat such as milk fat, vegetable fat, vegetable oil or animal fat and a little water are added to a mixing vessel and stirred while heating to 40 ° C. 2. In addition, proteins such as whey protein concentrate, sodium caesinate, potassium caseinate, soy protein, egg albumin or hydrolyzed gelatin, and emulsifiers such as sodium stearyl lactylate (produced by SSL-Quest Company), lecithin , Lecithin derivative or glycerin monostearate (GMS) is added to the mixing vessel and heating is continued to 60 ° C. However, it is not always necessary to include an emulsifier. 3. The remaining water and the heated gelling solution are added to the base mixture and mixed for a few minutes to ensure an even distribution of the gel. 4. The mixture is homogenized at 60 ° C. using two-stage homogenization in the first stage at 3000 psi and then in the second stage at 500 psi. Alternatively, a single stage homogenization or homogenization at much lower pressure could be used. Alternatively, the product is homogenized before adding the gellan solution, followed by adding, mixing, and again homogenizing the gellan solution. 5. Following homogenization, the stirred jacketed tank (ag
using an itated jacketed tank) and cold water, or any type of heat exchanger such as a scraped heat exchanger
Cool the mixture. It is most important to cool the mixture while applying sufficient shear. Cool the mixture below 13 ° C. Once the gelling agent has solidified, it can be crushed again using a shearing device after cooling to produce a smooth liquid. 6. The cream may be further modified by the addition of coloring, flavoring or sweetening. Before or after homogenization and cooling, sweetening and flavoring agents such as fructose, sorbitol and brown sugar flavoring may be added and tasted. 7. Sequestering agents such as sodium citrate, sodium hexametaphosphate or EDTA may be added to the final cream mixture to prevent further gelling. Before or after homogenization and cooling, a sequestering agent may be added. When preparing a mixture from deionized water and butter, oil or washed cream, it may not be necessary to use a sequestering agent to prevent age gellation from occurring. 8. The product can be ultra-high temperature heat treated (UHT) and aseptically packaged to produce a product that must be refrigerated after opening the carton, or by pasteurization,
Produce a product with a short refrigerated shelf life. 9. A cream that uses gellan gum to obtain a fluid gel is made in two steps for two reasons. First, gellan gum does not hydrate in the presence of ions and must be dissolved in deionized water or in water with a sequestering agent. Second, the high temperatures required to make the solution are the reason. However, if other gelling agents such as agar or carrageenan are used, it may be possible to make the cream in a one-step process.

If the gel powder is added together with the other powder components in step 2, the first part of the manufacturing process would be eliminated and steps 1 to 8 of the second part would be performed as described above. . The fluid gel forms a matrix that encapsulates the fat inside the cream. This has a number of effects. By surrounding the fat and forming a matrix,
Fluid gel acquires the specific gravity characteristics of fat in this cream,
It allows the cream to float on the surface of both hot and cold liquids. The cream also floats on the surface of the alcohol-containing liquid. Second, the matrix formed around the fat protects the fat from the heat of hot beverages. Third, the gel acts to stabilize the cream.

[0026]

EXAMPLES Examples 1 to 7 below are examples of cream formulations which demonstrate that the fat content ranges from high to low. Creams of all formulations have excellent ability to float on the surface of cold and hot beverages, do not melt on the surface of hot beverages or desserts, ambient temperature and 45 ° C
It has good long-term stability both up to and about 45 ° C. Example 1 The preparation of a cream was performed using a two-part process. The gelling agent used was gellan gum, the optimal concentration of which appears to be 0.16% for stability on a pilot experimental scale. Part 1- % of gelling agent made by weight% of total ingredients Kg gellan gum 2.00 0.16 0.032 Sodium citrate 0.10 0.008 0.0016 Water 98.00 7.84 1.568 00 8.00 1.6 The ingredients were mixed and heated to 85 ° C. to hydrate the gel. The mixture was then allowed to cool and gel. % Of gelling agent and cream base in total components (w / w) Gelling agent 8.00 cream (48.5% fat) 45.36 SSL 0.46 whey IC7705 0.8 Water to 100% 22% fat was present in the final product.

[0027] Homogenization was performed at 2000 psi and, following homogenization, the product was cooled to 12 ° C in a stirred tank.
After manufacture, 0.2% sodium citrate was added. Example 2 % (w / w) gelling agent based on total ingredients 8.00 Cream (48.5% fat) 45.36 SSL 0.46 Sodium caseinate 0.5 Make water 100% 22% fat is final Was in the thing.

Homogenization was performed at 2000 psi, and following homogenization, the product was cooled to 12 ° C. in a stirred jacket tank. After manufacture, 0.2% sodium citrate was added. Example 3 % (w / w) gelling agent in total ingredients 8.00 Cream (50% fat) 60.00 SSL 0.46 Sodium caseinate 1.6 Make water 100% 30% fat in final product Existed.

[0029] Homogenization was performed at 2000 psi. Following homogenization, the product is placed in a stirred jacket tank at 12 ° C.
And cooled. After manufacture, 0.2% sodium citrate was added. Example 4 % (w / w) gelling agent in total ingredients 8 Cream (48.5%) 45.36 SSL 0.46 Sodium caseinate 1.00 Make water 100% 22% fat in final product Were present.

[0030] Homogenization was performed at 2000 psi. Following homogenization, the product is placed in a stirred jacket tank at 12 ° C.
And cooled. After manufacture, 0.2% sodium citrate was added. Example 5 % (w / w) of total ingredients gelling agent 8 cream (48.5%) 45.36 SSL 0.46 whey protein 0.5 sodium citrate 0.2 water 100% 22% Fat was present in the final product. 25 homogenizations
Run at 00 psi and 1 in a stirred jacketed tank
Cooled to 1 ° C. Example 6 % (w / w) gelling agent in total of ingredients 16 cream (48.5%) 30 SSL 0.5 whey protein 0.5 sodium citrate 0.2 water to 100% 15% fat Present in the final product. 25 homogenizations
Run at 00 psi and 1 in a stirred jacketed tank
Cooled to 2 ° C. Example 7 % (w / w) gelling agent in total ingredients 20 hydrolyzed gelatin 1.5 cream (48.5%) 20 SSL 0.5 water to 100% 10% fat in final product Were present. 25 homogenizations
Run at 00 psi and 1 in a stirred jacketed tank
Cooled to 3 ° C.

The inherent properties of the cream according to the invention may make it particularly suitable as an additive or as a step in the manufacture of other products. As used herein, the term "comprise, include, include" or any variation thereof, and the term "include, include, include" or any variation thereof, They are considered to be completely compatible, all of which should be given the broadest interpretation possible, and vice versa.

The present invention is not limited to the embodiments described above, but may vary within both the construction and details within the scope of the claims.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Michael Lawrence Murphy, Inventor County Cork, Kilworth, Barriderone, Ireland Northview

Claims (10)

[Claims] 1. A cream, characterized in that the cream comprises a fluid gelling agent and the fluid gelling agent is in a concentration sufficient to form a gel that is sheared following formation. And cream. 2. The concentration of the fluid gelling agent is between 0.05 and 2.
2. The cream according to claim 1, which is between wt%. 3. The concentration of said fluid gelling agent present is from 0.3.
3. The cream according to claim 1, which is between 15 and 0.3% by weight. 4. The cream according to claim 1, wherein said fluid gelling agent is a hydrocolloid gelling agent. 5. The gelling agent is selected from the group comprising gellan gum, pectin, agarose, carrageenan, agar, locust bean gum, any hydrocolloid or any combination of hydrocolloids that form a stable fluid gel. A cream according to any one of claims 1 to 4. 6. The cream according to claim 1, wherein the fat content is greater than 10% by weight. 7. The cream according to claim 6, wherein the fat content is between 18 and 40% by weight. 8. Cream according to claim 6, wherein the fat content is between 22 and 30% by weight. 9. The cream according to claim 1, wherein the fat content does not exceed 10%. 10. A cream floating on the surface of a hot or cold beverage, wherein the cream comprises a fluid gelling agent, the fluid gelling agent forming a solid gel that is sheared following formation. A cream having a concentration sufficient for the cream.